Coconut Cake

Coconut Cake

Introduction

If you’re dreaming of a tropical treat, this Coconut Cake is a must-try. Light, moist, and bursting with pineapple flavor, it’s the perfect balance of sweet and tangy with a luscious cream cheese frosting that hugs each layer. The hint of lemon-lime soda in the batter gives the cake an airy lift, while shredded coconut adds texture and a delicate tropical aroma. Ideal for birthdays, brunches, or any celebration, this cake invites you to slice into its soft layers and savor every bite.

Ingredients

For the Cake:

• 1 (15 1/4-ounce / 432 g) can crushed pineapple in juice, undrained
• 1 1/2 cups (340 g) butter or margarine, softened
• 3 cups (600 g) granulated sugar
• 5 large eggs
• 1/2 cup (120 ml) lemon-lime soft drink (like 7-Up)
• 3 cups (360 g) sifted cake flour
• 1 tsp lemon extract
• 1 tsp vanilla extract

Pineapple Filling:

• Reserved crushed pineapple from can

Cream Cheese Frosting:

• 1/4 cup (60 ml) reserved pineapple juice
• 8 oz (225 g) cream cheese, softened
• 1/2 cup (115 g) butter, softened
• 3–4 cups (360–480 g) powdered sugar, to taste

Garnish:

• 1 (6 oz / 170 g) package frozen flaked coconut, thawed
• Fresh mint sprigs (optional)

Instructions